Crying Tiger Tofu with Long Beans

1 block of firm tofu, cubed
1.5 cups long beans, chopped

3 TB cooking oil, divided
5 cloves garlic (finely chopped)
1 large shallot (finely chopped)
1 TB cilantro stem or root (finely chopped)
1 TB Thai chiles (finely chopped)

For Sauce:

5 TB Tamarind Water
2 TB Palm Sugar
1/4 cup mushroom-flavored soy sauce
3 TB khao koor (Roasted Rice Powder)
2 TB Roasted Chili Paste (nam prik pao)
2 TB Peanuts (crushed)

Fry the tofu in 1 TB of the oil until brown. Remove from pan. Fry the long beans quickly over high heat in 1 TB oil until slightly charred. Remove. Meanwhile, mix all sauce ingredients and stir until sugar is dissolved. Add the remaining 1 TB oil and fry the garlic, shallot, cilantro, and chiles for 30 seconds until fragrant. Add long beans and cook 5 minutes or until tender. Add tofu and sauce and stir to coat. Cook 30 more seconds and plate. Top with crushed peanuts and sprig of cilantro.